Description
Butternut Squash Stuffed Shells are a comforting dish that combines creamy ricotta and roasted butternut squash, all nestled in tender jumbo pasta shells. Topped with rich tomato sauce and baked to bubbly perfection, these delightful shells are perfect for family gatherings or cozy nights in. With their stunning presentation and mouthwatering flavors, they are sure to impress everyone at your table.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups butternut squash (peeled and cubed)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach (chopped)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- Salt & pepper to taste
- 2 cups canned tomato sauce
- 1 tsp dried oregano
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash drizzled with olive oil, salt, and pepper for 30-35 minutes until tender.
- Cook jumbo pasta shells in salted water until al dente, approximately 8 minutes. Drain and set aside.
- In a bowl, mix roasted squash flesh, ricotta, Parmesan, garlic, spinach, salt, and pepper until well combined.
- Stuff each pasta shell generously with the filling and place in a greased baking dish.
- Combine tomato sauce with oregano; pour over stuffed shells.
- Cover with foil and bake at 375°F (190°C) for about 25 minutes. Remove foil for an additional 5 minutes for a bubbly top.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (180g)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg